Spilling the tea on Kombucha

By Ilse Verdel on March 21 2020 in Drink

Kom-bu-cha-what?! This age-old drink is claiming a spot on the drinks menu at many restaurants and bars across the country. Especially in bigger cities, the vibrant and tangy drink is gaining popularity. It has finally hit the mainstream after previously being designated as a drink for hippies and hipsters alike.

What is kombucha?

Kombucha is a fermented, lightly sparkling tea that fits the current zeitgeist in which we’re trying to make healthier choices about what we eat and drink. Anything fermented is usually an acquired taste, but your gut loves that stuff.

Kombucha belongs to the family of sauerkraut and kimchi. A brew usually consists of black or green tea, water, apple cider vinegar, a symbiotic culture, and sugar.

Butcha home brew

The symbiotic culture consists of bacteria and yeast, also known by the acronym SCOBY. The SCOBY is a living organism and it has a huge sweet tooth; it produces all kinds of good bacteria and needs sugar to keep growing. During the fermentation process, something special happens to the sugar. The sugar turns into amino acids, yeast, enzymes, vitamin B, and vitamin C. That’s why only a limited amount of sugar remains in the drink after fermentation. For these reasons, we decided to serve the fermented goodness at Kanteen25—specifically from a wonderfully local brewery called Butcha.

Butcha: Wild about fermentation

Butcha itgwo 01

Butcha Kombucha is brewed locally in Amsterdam by Siewerd Nicolai and Jiri Brandt. These guys started their soda brewing adventure when they realized how difficult it was to find intriguing non-alcoholic drinks. As chefs and culinary enthusiasts, they’re wild about fermentation. So, they started researching fermentation techniques to create a wild soda taste experience. Siewerd and Jiri look for perfect flavor combinations and ingredients to achieve the right balance of salty, sweet, sour, and bitterness in their drinks.

3 Flavors: Ginger & Kaffir Lime, Blood Orange & Bergamot, Hop & Grapefruit

We serve all three of the Butcha flavors at Kanteen25. Expect a strong tea flavor with a pungent edge when you try the Ginger & Kaffir Lime one. The blood orange flavor is slightly sweeter, but the red chili gives it an extra kick. It’s an ideal metabolism booster and rejuvenates your system. The grapefruit flavor adds a pleasantly bitter dimension to the drink while the hop enhances the citrus. It’s also a great replacement for a beer if you want to skip the alcohol for the night.

Curious about the brewing adventures of Siewerd and Jiri? Follow Butcha on Instagram.